BREAKFAST
|
Palo Alto Breakfast*
|
22
|
|
Free Range Eggs (over easy or scrambled), Applewood Smoked Bacon, Toast
|
|
|
Avocado Toast
|
19
|
|
Cherry Tomatoes, Cilantro Oil, Sesame, Pumpkin, Sesame Seeds
|
|
|
Add 2 eggs additional $5
|
|
|
Omelet with Breakfast Potatoes
|
24
|
|
Choice of 2: Cheese, Tomato, Onion, Bell Pepper, Spinach, Mushrooms, Applewood Smoked Bacon, Kurobuta Sausage.
|
|
|
Egg White Upcharge $6
|
|
|
Breakfast Buns
|
22
|
|
Two Toasted Bao Buns, Free Range Fried Egg, Applewood Smoked Bacon, Yellow Ricotto Sriracha
|
|
|
Breakfast Tacos
|
19
|
|
Three Corn Tortilla Shells, Soft Scrambled Eggs, Parmesan Cheese, Jalapeno Salsa, Yuzu Creme Fraiche, Honey Bacon
|
|
|
Japanese Breakfast Bento*
|
39
|
|
Umami Seabass, Truffle Scrambled Eggs, Rice with Nori, Pickles, Miso Soup
|
|
|
Nobu French Toast
|
20
|
|
Fresh Mixed Berries, Housemade Whipped Cream, Mint
|
|
|
Yogurt with Homemade Granola
|
17
|
|
Fresh Berries, House Granola, Wild Honey
|
|
ENHANCEMENTS
|
Two Eggs*
|
10
|
|
Assorted Pastries
|
15
|
|
Seasonal Housemade Scones and Muffins
|
|
|
Kurobuta Sausage
|
8
|
|
Applewood Smoked Bacon
|
8
|
|
Fresh Fruit & Berries
|
16
|
|
Toast
|
6
|
|
Choice of: Wheat, Sourdough, & Gluten free. Served with Miso Butter and Jam of the Day
|
|
|
Plain Croissant
|
6
|
Beverages
|
Fresh Squeezed Orange
|
11
|
|
Fresh Squeezed Grapefruit
|
11
|
|
Coffee
|
5
|
|
Espresso
|
6
|
|
Cappuccino
|
9
|
|
Latte
|
9
|
|
Milk, Soy Millk, Almond Milk, Oat Milk Available
|
|
IKAATI TEAS
|
Imperial Earl Grey
Bright Bergomot Orange, Robust Body with Dark Amber Liquor
|
10
|
|
Soothe (Caffeine Free)
Comforting Floral Note with Relaxing Minty Scent
|
10
|
|
Hojicha
Warm Smoky Notes with Hints of Caramel
|
10
|
|
Sobacha
Rich Malty and Nutty Aroma with Smooth Buttery Finish
|
10
|
|
Nobu Shiso Tea
Fragrance of Shiso with a Delicate Sweetness
|
10
|
|
Genmai Cha With Matcha
Savory Aroma of Roasted Rice
|
10
|
|
Black Orchid
Ylang Ylang Fragrance with Mild Citrus Notes
|
10
|
|
Gyokuro
Rich Umami Flavor with Deep Sweetness and Robust Body
|
10
|
NOBU CLASSIC
COLD
|
Yellowtail Sashimi Jalapeno*
|
34
|
|
Bigeye and Bluefin Toro Tartare with Caviar*
|
44
|
|
Fresh Oysters* (3 pc)
|
18
|
|
Seafood Ceviche*
|
28
|
|
Shiromi Usuzukuri*
|
36
|
|
Lobster Ceviche on Limestone Lettuce (2 pc)
|
24
|
|
Whitefish Tiradito*
|
36
|
|
New Style Sashimi - Salmon or Scallop*
|
34
|
|
Fluke Sashimi with Dried Miso and Yuzu*
|
36
|
|
Warm Mushroom Salad
|
23
|
|
Salmon Skin Salad
|
20
|
|
Sashimi Salad with Matsuhisa Dressing*
|
38
|
|
Field Greens with Paper Thin Vegetables
|
16
|
|
Lobster Shiitake Salad with Spicy Lemon Dressing
|
84
|
|
Uni or Oyster Shooter*
|
18
|
|
Toro Jalapeno or Toro New Style*
|
95
|
HOT
|
King Crab Tempura Ama-zu
|
68
|
|
Black Cod with Miso
|
43
|
|
Squid 'Pasta' with Light Garlic Sauce
|
28
|
|
Eggplant Spicy Miso
|
16
|
|
Rock Shrimp Tempura with Ponzu or Creamy Spicy Sauce
|
32
|
|
Chilean Seabass with Dry Miso
|
46
|
|
Prime Filet 'Toban-Yaki'*
|
52
|
|
Ocean Trout with Crispy Baby Spinach*
|
36
|
|
Ocean Trout Donburi - Teriyaki, Wasabi or Anticucho*
|
38
|
|
Jidori Chicken Donburi - Teriyaki, Wasabi or Anticucho
|
36
|
|
Prime Tenderloin of Beef Donburi- Teriyaki, Wasabi or Anticucho*
|
54
|
SHUKO
|
Edamame
|
9
|
|
Spicy Edamame
|
12
|
|
Crispy Okra with Garlic Ponzu
|
14
|
|
Grilled Shishito Peppers
|
12
|
NOBU NOW
COLD
|
Tai Agave*
|
37
|
|
Baby Spinach Salad with Dry Miso
|
25
|
|
Salmon Karashi Su Miso*
|
36
|
|
Rock Shrimp Ceviche*
|
28
|
|
Matsuhisa Tomato Salad
|
16
|
|
Crispy Shiitake Salad
|
26
|
|
Tuna Ginger Tosazu*
|
36
|
|
Crispy Rice with Spicy Tuna (per piece - 2 pc min)*
|
10
|
|
Tai Sweet Shiso with Crispy Shiitake*
|
37
|
|
Whitefish Arugula with Jalapeno Dressing*
|
36
|
|
Little Gem Salad with Scallops
|
38
|
|
Whitefish Chirashi Bowl*
|
38
|
HOT
|
Malibu ?Takumi? Burgers (per piece, 2 pc min)
|
14
|
|
Black Cod Butter Lettuce (per piece, 2 pc min)
|
8
|
|
Fish and Chips
|
36
|
|
Ribeye with Truffle Butter*
|
56
|
|
Roasted Cauliflower with Jalapeno Salsa
|
16
|
|
Crispy Brussels Sprouts with Tomatillo Salsa
|
16
|
|
Wagyu Gyoza
|
27
|
|
Seabass Tempura Truffle
|
50
|
BENTO BOX
|
Signature Bento
|
40
|
|
Field Green Salad with Matsuhisa Dressing, Black Cod Miso ,Rice, Sauteed Vegetables with Garlic Sake Soy and Miso Soup
|
|
|
Okinawa "Blue Zone" Bento
|
60
|
|
Kelp Salad, Tai Sweet Shiso, Pickled Cauliflower, Broiled Okinawan Sweet Potato with Tofu Yuzu Crema, Poached Seabass Dry Miso Wilted Spinach and Mizuna, Avocado Ikura, & Mushroom Soup
|
|
NOBU STYLE SASHIMI TACOS
Price per pc, 2 pc min
|
Tuna*
|
9
|
|
Lobster
|
10
|
|
King Crab
|
10
|
|
Ribeye
|
9
|
|
Vegetable
|
6
|
|
Seabass
|
9
|
|
Wagyu
|
19
|
SOUPS
|
Miso Soup with Tofu
|
6
|
|
Wild Mushroom Soup
|
12
|
|
Spicy Seafood Soup
|
19
|
|
Crispy Rice Soup
|
9
|
TEMPURA
|
Seasonal Shojin
|
18
|
|
Shrimp (2 Per Order)
|
16
|
|
Sweet Corn and Leek Kakiage
|
26
|
JAPANESE A5 WAGYU
From Kyushu, Japan
|
Choice of styles-2oz min
|
$39 per oz
|
NIGIRI & SASHIMI
Price per pc, 2 pc min
|
Bigeye Tuna*
|
|
9
|
|
Bluefin Toro*
|
|
20
|
|
Fluke*
|
|
8
|
|
Japanese Unagi
|
|
11
|
|
Japanese Snapper*
|
|
9
|
|
Mirugai*
|
|
12
|
|
Kanpachi*
|
|
9
|
|
Kinme Dai*
|
|
12
|
|
Saba*
|
|
9
|
|
Octopus
|
|
7
|
|
Salmon*
|
|
8
|
|
Ikura*
|
|
8
|
|
Anago
|
|
11
|
|
Uni*
|
|
16
|
|
Shrimp
|
|
7
|
|
Sweet Shrimp*
|
|
12
|
|
Scallop*
|
|
8
|
|
Snow Crab
|
|
12
|
|
Tamago
|
|
6
|
|
Yellowtail*
|
|
8
|
|
7 pc Chef Choice Nigiri*
|
|
70
|
SUSHI MAKI
|
Hand Roll
|
Cut
|
|
|---|---|---|
|
Bigeye Tuna Roll*
|
13
|
14
|
|
Spicy Bigeye Tuna Roll*
|
14
|
15
|
|
Bigeye Tuna Asparagus Roll*
|
14
|
15
|
|
California Roll
|
19
|
20
|
|
Eel Cucumber Roll
|
18
|
19
|
|
Toro Scallion Roll*
|
21
|
22
|
|
Vegetable Roll
|
13
|
14
|
|
Kappa Roll (Cucumber)
|
8
|
9
|
|
Shrimp Tempura Roll
|
15
|
17
|
|
Salmon Skin Roll
|
13
|
14
|
|
Soft Shell Crab*
|
--
|
20
|
|
House Special*
|
--
|
22
|
|
Negi Hama*
|
14
|
15
|
|
Yellowtail Jalapeno*
|
15
|
16
|
|
Baked Snow Crab (2 pc min)
|
19
|
--
|
DESSERT
|
Assorted Mochi
|
14
|
|
Bento Box
|
17
|
|
Zen Garden
|
17
|
|
Banana Toban
|
17
|
|
Date Cake
|
17
|
|
"Xurros"
|
16
|
|
Whiskey Cappuccino
|
16
|
|
Honey Pistachio Semi Freddo
|
16
|
DISCLAIMER
* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
NOBU CLASSIC
COLD
|
Yellowtail Sashimi Jalapeno*
|
34
|
|
Bigeye and Bluefin Toro Tartare with Caviar*
|
44
|
|
Fresh Oysters* (3 pc)
|
18
|
|
Seafood Ceviche*
|
28
|
|
Shiromi Usuzukuri*
|
36
|
|
Lobster Ceviche on Limestone Lettuce (2 pc)
|
24
|
|
Whitefish Tiradito*
|
36
|
|
New Style Sashimi - Salmon or Scallop*
|
34
|
|
Fluke Sashimi with Dried Miso and Yuzu*
|
36
|
|
Warm Mushroom Salad
|
23
|
|
Salmon Skin Salad
|
20
|
|
Sashimi Salad with Matsuhisa Dressing*
|
38
|
|
Field Greens with Paper Thin Vegetables
|
16
|
|
Lobster Shiitake Salad with Spicy Lemon Dressing
|
84
|
|
Uni or Oyster Shooter*
|
18
|
|
Toro Jalapeno or Toro New Style*
|
95
|
NOBU CLASSIC HOT
|
King Crab Tempura Ama-zu
|
68
|
|
Black Cod with Miso
|
43
|
|
Squid 'Pasta' with Light Garlic Sauce
|
28
|
|
Eggplant Spicy Miso
|
16
|
|
Rock Shrimp Tempura with Ponzu or Creamy Spicy Sauce
|
32
|
|
Chilean Seabass with Dry Miso
|
46
|
|
Prime Filet 'Toban-Yaki'*
|
52
|
|
Ocean Trout with Crispy Baby Spinach*
|
36
|
|
Lobster with Spicy Garlic or Wasabi Pepper
|
84
|
|
Shrimp and Lobster with Spicy Lemon Sauce
|
64
|
|
Prime Tenderloin of Beef - Teriyaki, Wasabi or Anticucho*
|
52
|
SHUKO
|
Edamame
|
9
|
|
Spicy Edamame
|
12
|
|
Crispy Okra with Garlic Ponzu
|
14
|
|
Grilled Shishito Pepper
|
12
|
TEMPURA
|
Seasonal Shojin
|
18
|
|
Shrimp (2 pc)
|
16
|
|
Lobster Tempura Ama-zu Ponzu
|
84
|
|
Salt and Pepper Squid
|
17
|
|
Uni Tempura (2 pc)
|
28
|
NOBU NOW
COLD
|
Tai Agave*
|
37
|
|
Baby Spinach Salad with Dry Miso
|
25
|
|
Salmon Karashi Su Miso*
|
36
|
|
Rock Shrimp Ceviche*
|
28
|
|
Matsuhisa Tomato Salad
|
16
|
|
Crispy Shiitake Salad
|
26
|
|
Tuna Ginger Tosazu*
|
36
|
|
Crispy Rice with Spicy Tuna (per piece - 2 pc min)*
|
10
|
|
Tai Sweet Shiso with Crispy Shiitake*
|
37
|
|
Whitefish Arugula with Jalapeno Dressing*
|
36
|
NOBU NOW
HOT
|
Ocean Trout Rocoto*
|
36
|
|
Scallops with Jalapeno Salsa or Wasabi Pepper
|
39
|
|
Lobster with Honey Truffle Aioli
|
89
|
|
Ribeye with Truffle Butter Sauce*
|
56
|
|
Roasted Cauliflower with Jalapeno Salsa
|
16
|
|
Crispy Brussels Sprouts with Tomatillo Salsa
|
16
|
|
Jidori Chicken - Teriyaki, Wasabi or Anticucho
|
34
|
|
16 oz Prime New York Strip with Tarragon Truffle Butter*
|
125
|
NOBU STYLE SASHIMI TACOS
Price per pc ? 2 pc min
|
Tuna*
|
9
|
|
Lobster
|
10
|
|
King Crab
|
10
|
|
Ribeye
|
9
|
|
Vegetable
|
6
|
|
Seabass
|
9
|
|
Wagyu
|
19
|
SOUPS
|
Miso Soup with Tofu
|
6
|
|
Wild Mushroom Soup
|
12
|
|
Spicy Seafood Soup
|
19
|
|
Crispy Rice Soup
|
9
|
JAPANESE A5 WAGYU
From Kyushu, Japan
|
Choice of styles-2oz min
|
$39 per oz
|
OMAKASE MENU
Experience one of Chef Nobu?s multi-course tasting menus
|
Chef?s Choice Omakase*
|
200
|
NIGIRI & SASHIMI
Price per pc?2 pc min
|
Bigeye Tuna*
|
9
|
|
Bluefin Toro*
|
20
|
|
Fluke*
|
8
|
|
Japanese Unagi
|
11
|
|
Japanese Snapper*
|
9
|
|
Mirugai*
|
12
|
|
Kanpachi*
|
9
|
|
Kinme Dai*
|
12
|
|
Saba*
|
9
|
|
Octopus
|
7
|
|
Salmon*
|
8
|
|
Ikura*
|
8
|
|
Anago
|
11
|
|
Uni*
|
16
|
|
Shrimp
|
7
|
|
Sweet Shrimp*
|
12
|
|
Scallop*
|
8
|
|
Snow Crab
|
12
|
|
Tamago
|
6
|
|
Yellowtail*
|
8
|
SUSHI MAKI
|
HAND
|
CUT
|
|
|---|---|---|
|
Bigeye Tuna Roll*
|
13
|
14
|
|
Spicy Bigeye Tuna Roll*
|
14
|
15
|
|
Bigeye Tuna Asparagus Roll*
|
14
|
15
|
|
California Roll
|
19
|
20
|
|
Eel Cucumber Roll
|
18
|
19
|
|
Toro Scallion Roll*
|
21
|
22
|
|
Vegetable Roll
|
13
|
14
|
|
Kappa Roll (Cucumber)
|
8
|
9
|
|
Shrimp Tempura Roll
|
15
|
17
|
|
Salmon Skin Roll
|
13
|
14
|
|
Soft Shell Crab*
|
--
|
20
|
|
House Special*
|
--
|
22
|
|
Negi Hama*
|
14
|
15
|
|
Yellowtail Jalapeno*
|
15
|
16
|
|
Baked Snow Crab (2 pc min)
|
19
|
--
|
DESSERT
|
Bento Box
Valrhona Dark Chocolate Souffle Cake, Imperial Matcha Gelato, Fresh Berries
|
17
|
|
Zen Garden
Panna Cotta, Passion Fruit Gel, Matcha, Black Sesame, Raspberry Sorbet
|
17
|
|
Date Cake
Whiskey Caramel, Candied Walnut, Cr?me Fraiche Gelato
|
17
|
|
Honey Pistachio Semi Freddo
Passion Fruit Cremoso, Coconut Crumble, Coconut Malibu Rum Foam
|
16
|
|
Banana Soy Toban
Soy Caramelized Banana, Candied Pecan, Malaga Gelato
|
17
|
|
Whiskey Cappuccino
Coffee Custard, Fior de Latte Gelato, Whiskey Foam, Cinnamon
|
16
|
|
"Xuros" Pate de Brick Cigarillos, Kabocha Mousseline, Chai Sugar, Cocoa Nibs
|
16
|
|
Seasonal Fruit Plate
|
16
|
|
Mochi
|
14
|
|
Ice Creams & Sorbets
|
12
|
DISCLAIMER
* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
NOBU RARE TEQUILA
|
2008 Reserve Extra Anejo By QUI Tequila
|
|
|
One Ounce
|
45
|
|
Two Ounces
|
90
|
|
Rare Blend Extra Anejo By QUI Tequila
|
|
|
1999 & 2008 Vintage Blend
|
|
|
One Ounce
|
50
|
|
Two Ounces
|
100
|
PREMIUM SAKE SELECTION
|
Daiginjo YK-35 "Enshinbunri"
|
|
|
Bottle 24 oz 550
|
|
Hokusetsu Junmai Daiginjo Hikari Enshinbunri
|
|
|
Bottle 24 oz 670
|
NOBU SAKE SELECTION
|
Hokusetsu Nigori
Unfiltered, dry and creamy
|
Glass 16
|
Bottle 16 oz 65
|
|
|
|
|
Hokusetsu Junmai
Medium bodied with rich notes and a creamy finish
|
Glass 12
|
Small 16
|
Large 33
|
Bottle 60 oz 140
|
|
|
Hokusetsu Nobu Ginjo 71
Medium bodied, complex, fruit forward with a bright finish
|
Glass 16
|
Small 20
|
Large 41
|
Bottle 24 oz 78
|
Bottle 60 oz 175
|
|
Hokusetsu Onigoroshi, "Devil Killer"
Light bodied, crisp, and dry with a spicy finish
|
Glass 15
|
Small 18
|
Large 37
|
Bottle 60 oz 160
|
|
|
Hokusetsu Daiginjo, "Black Label"
The "original" Nobu sake light and crisp with a nutty character
|
Glass 18
|
Small 28
|
Large 55
|
Bottle 60 oz 270
|
|
|
Nobu "The Sake" Junmai Daiginjo
Medium bodied, clean and complex with floral notes
|
Glass 20
|
Bottle 10 oz 75
|
Bottle 16 oz 115
|
Bottle 50 oz 235
|
|
|
Hokusetsu Ongakushu
Aged to classical music, it is rich and full-bodied
|
Glass 17
|
Small 24
|
Large 50
|
Bottle 60 oz 245
|
|
|
Nobu "The Premium Sake" Tk40
Medium bodied, delicate and creamy
|
Glass 22
|
Bottle 10 oz 80
|
Bottle 16 oz 120
|
Bottle 50 oz 250
|
|
|
Hokusetsu Yk 35
Medium bodied, rare, luxurious, silky and smooth
|
Glass 40
|
Small 60
|
Bottle 24 oz 265
|
Bottle 60 oz 515
|
|
GRAND CORDON
Winner of the Nationwide Nobu Cocktail Competition
Victor Hugo Carreon from Nobu Newport Beach
Victor Hugo Carreon from Nobu Newport Beach
|
Ooo Mami
|
20
|
|
Caravedo Mosto Verde Pisco, Raspberry Miso Syrup, Pineapple & Lime
|
|
LIGHT, CRISP & REFRESHING
|
Lychee & Elderflower Martini
Spring 44 Vodka, St. Germain Elderflower Liquor & Lychee
|
19
|
|
Pina Martini
Ciroc Pineapple Vodka, Giffard Creme de Peche, Pineapple & Lime
|
19
|
|
Grapefruit on The Rocks
Roku Gin, Canton Ginger Liqueur, St. Germain Elderflower Liqueur, Pink Grapefruit & Lychee
|
20
|
|
Cucumber Martini
Finlandia Grapefruit Vodka, Cucumber, Lychee & Lemon
|
19
|
|
Ryokan Rickey
Awayuki Strawberry Gin, Strawberry Monkfruit Syrup, Lemon & Yuzu
|
20
|
AROMATIC & SPICE
|
Matsuhisa Martini
Haku Vodka, Hokusetsu Sake, Ginger & Cucumber
|
19
|
|
Oni Negroni
Hendrick's Gin, Hokusetsu Sake, Aperol & Carpano Antica
|
20
|
|
Hanami Hokusetsu Nigori Sake, Luxardo Maraschino, Pink Grapefruit, Yuzu & Monkfruit
|
19
|
|
Jaded Casamigos Blanco Tequila, Cucumber, Shiso, Aloe Vera & Lime
|
19
|
SPICY & TART
|
Mango Passion
Ciroc Mango Vodka, Passion Fruit & Pineapple
|
19
|
|
Mia Margarita
Corralejo Anejo Tequila, Passion Fruit, Honey Syrup, Shichimi & Lime
|
19
|
RICH & BOLD
|
Nobu Sidecar
Iwai Japanese Whiskey, Gran Torres Orange & Yuzu Juice
|
22
|
|
Akashi Ume Sour
Akashi Ume Whisky, Umepon, Lemon, Honey, Egg White, Agostura & Li Hing Mui
|
20
|
|
Qui Espresso
Qui Platinum Extra A?ejo Tequila, Cold Brewed Espresso, Kuromitsu
|
20
|
|
Nobu Old Fashioned
Mitchter's Bourbon, Torres Orange Liquor, Angostura Bitters &
Kuromitsu |
22
|
SELECTIONS BY THE GLASS
RESERVE SELECTION
|
Billecart-Salmon Blanc de Blancs Brut Grand Cru NV
|
65
|
|
Bouchard Pere & Fils, Meursault Les Clous, Cote de Beaune, FR '20
|
50
|
|
Far Niente, Cabernet Sauvignon, Napa Valley, CA '20
|
75
|
CHAMPAGNE & SPARKLING
|
Syltbar, Prosecco, Friuli, Italy
|
16
|
|
Nobu Champagne, Brut Grand Cru, Verzy nv
|
25
|
|
Louis Roederer, "Collection 243", Brut nv
|
28
|
|
Lanson, "Brut Rose", Brut nv
|
29
|
ROSE
|
Chateau la Rabotine, Sancerre, FR '21
|
16
|
WHITE WINE
|
50? Riesling, Rheingau, GER '19
|
15
|
|
Jermann, Pinot Grigio, Friuli-Venezia Giulia, IT '22
|
17
|
|
Mohua, Sauvignon Blanc, Marlborough, NZ '22
|
17
|
|
Leirana, Albari?o, Rias Baixas, ESP '21
|
17
|
|
Joseph Drouhin, Moulin de Vaudon, Chablis, Burgundy, FR '22
|
18
|
|
Matushisa, "Private Selection", Chardonnay, Sonoma, CA '22
|
19
|
RED WINE
|
Barnard Griffin, Merlot, Columbia Valley, WA '21
|
15
|
|
Pizzella, Malbec, Mendoza, ARG '21
|
17
|
|
Chateau Citran, Haut-M?doc, Bordeaux, FR '16
|
18
|
|
Matsuhisa, "Private Selection", Cabernet Sauvignon, Sonoma, CA '20
|
22
|
|
Matsuhisa, "Private Selection", Pinot Noir, Sonoma, CA '21
|
22
|
DESSERT WINE
|
Kenzo Estate "Muku" Late Harvest, Napa Valley '20
|
27
|
SELECTIONS BY THE BOTTLE
CHAMPAGNE & SPARKLING
|
Syltbar, "Il Concerto" Prosecco, Porcia, IT nv
|
65
|
|
Besserat de Bellefon, Brut Grand Tradition, FR nv
|
120
|
|
Nobu Champagne, Brut Grand Cru, Verzy, FR nv
|
130
|
|
Louis Roederer Brut, Collection 243, Reims, FR nv
|
140
|
|
Veuve Clicquot, Yellow Label Brut, Reims, FR nv
|
230
|
|
Ruinart, Blanc de Blancs, FR nv
|
240
|
|
Billecart-Salmon Blanc de Blancs Brut Grand Cru, FR nv
|
325
|
|
Bollinger, Grande An?e, FR '14
|
500
|
|
Veuve Clicquot, Brut "La Grande Dame", FR '12
|
550
|
|
Louis Roederer "Cristal" Brut, Reims, FR '13
|
695
|
|
Krug Grand Cru Cuvee, 168eme Edition, Reims, FR nv
|
710
|
|
Dom Perignon, Brut, Epernay, FR '13
|
800
|
|
Salon Brut, Blanc de Blanc, Le Mesnil, FR '12
|
2000
|
ROSE CHAMPAGNE
|
Lanson, Brut Rose, Reims, nv
|
145
|
|
Billecart-Salmon Brut Rose, FR nv
|
230
|
|
Dom Perignon, Brut Rose, Epernay '08
|
900
|
WHITE WINE
LIGHT, CRISP & REFRESHING
|
Mohua, Sauvignon Blanc, Marlborough, New Zealand '22
|
75
|
|
Jermann, Pinot Grigio, Friuli-Venezia Giulia, Italy '22
|
80
|
|
Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand '22
|
90
|
|
Delille Cellars, Chaleur Blanc, Columbia Valley '21
|
95
|
|
Alois Lageder Porer, Pinot Grigio, Trentino-Alto Adige, IT '20
|
100
|
|
Fran?ois Crochet, Sancerre, Loire Valley, France '22
|
130
|
|
Henri Bourgeois Jadis, Sancerre, FRA '20
|
160
|
|
Cade, Sauvignon Blanc, Napa Valley California '22
|
190
|
SPICY & AROMATIC
|
50 Degree Riesling, Rheingau, Germany '19
|
68
|
|
Zocker, Gruner Veltliner, Edna Valley, CA '19
|
70
|
|
Leirana, Albarino, Rias Baixas, ESP '21
|
75
|
|
Liebfrauenstift, Riesling, Trocken, Germany '18
|
80
|
|
Tablas Creek Esprit de Tablas Blanc, Paso Robles, CA '21
|
160
|
|
Inglenook Blancaneaux, Napa Valley, CA 21'
|
190
|
RICH & FULL BODIED
|
Joseph Drouhin, Moulin de Vaudon, Chablis, Burgundy, FR '22
|
90
|
|
Matushisa, "Private Selection", Chardonnay, Sonoma Coast, CA '22
|
95
|
|
Domaine Passy Le Clou 1er Cru "Beauroy", Chablis '20
|
140
|
|
Cakebread, Chardonnay, Napa Valley, California '21
|
145
|
|
Far Niente, Chardonnay, Napa Valley, California '21
|
170
|
|
Capensis, Chardonnay, Western Cape, South Africa '16
|
180
|
|
Chateau Montelena, Chardonnay, Napa Valley, California '20
|
190
|
|
Bouchard Pere & Fils, Meursault Les Clous, Cote de Beaune, France '20
|
210
|
|
Pahlmeyer, Chardonnay, Sonoma, California '21
|
215
|
|
DuMOL, Charles Heintz "Isobel", Chardonnay, Sonoma, California '20
|
230
|
|
M. Chapoutier, Chante Alouette, Rhone Valley- Hermitage '18
|
270
|
|
Summer Dreams "Lazy Lounging" by Hundred Acre, Chardonnay, Sonoma Coast, CA '21
|
286
|
|
Domaine Gaunoux ?La Goutte D?or? 1er Cru 2019 Meursault, FR '19
|
310
|
|
Domaine Bouchard, Chevalier-Montrachet, Grand Cru '18
|
1100
|
ROSE WINE
|
Curran, Grenache, Santa Barbara, CA '21
|
65
|
|
Chateau la Rabotine, Sancerre, FR '21
|
70
|
|
Domaines Ott Clos Mireille, Cotes de Provence, FR '21
|
140
|
RED WINE
LIGHT & MEDIUM BODIED
|
Barnard Griffen, Merlot, Columbia Valley, Washington '21
|
70
|
|
Maison L'Envoye, Straight Shooter, Pinot Noir, Willamette Valley, Oregon '19
|
85
|
|
Matsuhisa, "Private Selection", Pinot Noir, Sonoma County, CA '21
|
110
|
|
Domaine Drouhin, Pinot Noir, Dundee Hills, Willamette Valley, OR, '21
|
135
|
|
DuMOL, Wester Reach, Pinot Noir, Russian River Valley, California '21
|
160
|
|
Aegerter, Volnay, Burgundy '21
|
190
|
|
Clos du Moulin Aux Moines, Pommard, FR '19
|
210
|
|
Domaine Rene LeClerc ?Clos Prieur? Gevrey Chambertin 1er Cru, FR '20
|
220
|
|
Louis Latour, Volnay 1 er Cru, Cote D'or, France '20
|
230
|
|
Maison Saint Vivant, Nuits-Saint-Georges 1er Cru Les Cailles, Burgundy '15
|
240
|
|
Kosta Brown, Pinot Noir, Sta. Rita Hills '21
|
300
|
|
Bouchard Pere & Fils, Le Corton Grand Cru '18
|
400
|
|
Domaine Bruno Clair, Vosne-Romanee Les Champs Perdrix, FRA '19
|
430
|
|
Maison Roche de Bellene, Gevrey-Chambertin Champeaux, Premier Cru, FR' 17
|
450
|
|
Aegerter Charmes-Chambertin Grand Cru, FR '17
|
1100
|
ROBUST & SPICY
|
Pizzella, Malbec, Mendoza, Argentina '21
|
85
|
|
Massolino Langhe Nebbiolo, Piedmont, IT '21
|
100
|
|
Seghesio Family Vineyards, Zinfandel, Sonoma Valley, CA '20
|
120
|
|
Poderi Colla, Dardi Le Rose, Barolo, Piedmont, Italy '16
|
210
|
RICH & FULL BODIED
|
Chateau Citran, Haut-M?doc, Bordeaux, FR '16
|
90
|
|
Matsuhisa Cabernet Sauvignon, Sonoma, California '20
|
110
|
|
Ch?teau Mangot, Grand Cru, St. Emilion, France '18
|
120
|
|
Faust, Cabernet Sauvignon, Napa Valley, California '21
|
152
|
|
Le Clementin du Chateau Pape Clement, Pessac-Leognan, France '16
|
215
|
|
Caymus, Cabernet Sauvignon, Napa Valley, California '20
|
250
|
|
Far Niente, Cabernet Sauvignon, Napa Valley, California '20
|
300
|
|
Chateau De Beaucastel, Chateauneuf-du-Pape, Rhone, FR '06
|
320
|
|
The Mascot, By Harlan Estate Cabernet Sauvignon, Napa Valley, CA '19
|
350
|
|
Silver Oak, Cabernet Sauvignon, Napa Valley, California '18
|
420
|
|
Inglenook Rubicon, Red Blend, Napa Valley, CA 18'
|
580
|
|
Quintessa Estate, Red Blend, Rutherford, California '16
|
640
|
|
Sassicaia, Tenuta San Guido, Bolgheri, Tuscany, Italy '19
|
695
|
|
Fortunate Son "Warrior" by Hundred Acre, Cabernet Sauvignon, Napa Valley, CA '19
|
800
|
|
Opus One, Napa Valley, California '19
|
1000
|
|
Ovid, Napa Valley, CA '19
|
1100
|
|
Chateau Cos d'Estournel St. Estephe, Bordeaux, FR '09
|
1300
|
|
Promontory, Napa Valley, California '16
|
1700
|
|
Bond "Quella", Napa Valley, CA '20
|
1900
|
|
Ch?teau Haut Brion Grand Cru, Pessac-Leognan, Bordeaux '07
|
2000
|
|
Ch?teau Latour Grand Vin, Pauillac, Bordeaux '14
|
2200
|
|
Ch?teau Mouton Rothschild Grand Cru, Pauillac, Bordeaux '06
|
2400
|
|
Chateau Lafite Rothschild, Pauillac, Bordeaux, FR '12
|
2600
|
|
Ch?teau Margaux Grand Cru, Margaux, Bordeaux '16
|
3200
|
BEER
|
Suntory All-Free Non Alcoholic
|
8
|
|
Kirin Light
|
9
|
|
Kirin Ichiban
|
9
|
|
Sapporo
|
9
|
|
Echigo Koshihikari
|
10
|
|
Asahi Draft
|
11
|
BEVERAGES
|
Kirin Ichiban
|
6
|
|
Mohua Sauvignon Blanc
|
10
|
|
Pizzella Malbec
|
10
|
|
Lychee Martini
|
12
|
|
Toki Highball
|
12
|
|
Jaded
|
12
|
COLD
|
Yellowtail Sashimi Jalapeno*
|
19
|
|
Crispy Rice with Spicy Tuna (per piece - 2 pc min)*
|
10
|
HOT
|
Tempura Edamame and Cancha Corn
|
12
|
|
Ocean Trout Aji Limo Miso Butter Lettuce (per piece, 2 pc min)
|
8
|
|
Malibu Takumi Burgers (per piece, 2 pc min)
|
14
|
|
Black Cod Butter Lettuce (per piece, 2 pc min)
|
8
|
|
Jidori Chicken Katsu Sando (per piece, 2 pc min)
|
11
|
|
Chicken Karaage Calabrian Honey Aioli
|
16
|
|
Parmesean Truffle Potatoes
|
14
|
NOBU STYLE TACOS
|
price per piece - 2 piece minimum
|
|
|
Tuna*
|
9
|
|
Lobster
|
10
|
|
King Crab
|
10
|
|
Wagyu*
|
19
|
|
Vegetable
|
6
|
NIGIRI AND SASHIMI
|
Bigeye Tuna*
|
9
|
|
Bluefin Toro*
|
20
|
|
Fluke*
|
8
|
|
Salmon*
|
8
|
|
Yellowtail*
|
8
|
|
7 pc Chef Choice Nigiri*
|
70
|
SUSHI MAKI
|
Spicy Bigeye Tuna Roll*
|
15
|
|
California Roll
|
20
|
|
Kappa Roll (Cucumber)
|
9
|
|
Shrimp Tempura Roll
|
17
|
DISCLAIMER
* Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness.
AFTERNOON TEA IN THE GARDEN
230 PM-4 PM $70 Per person
Reservations Required
SAVORY
|
Shokupan King Crab Sandwich
|
|
Egg Salad Dry Miso Taco with Dill
|
|
Aji Amarillo Cucumber Sandwich
|
|
House Cured Scottish Salmon Puff Pastry
|
|
Monaka Shell Tuna & Takuan ?Chirashi?
|
|
Lemon Cr?me Fraiche & Ikura Blini
|
SWEET
|
Cherry Blossom Macaron
|
|
Passion Kumquat Sponge Cake
|
|
White chocolate Lychee Mousse
|
|
Strawberry Matcha Cream Puff
|
|
Seasonal Fruit Plate
|
BRUNCH
|
Croissant Breakfast Sandwich
|
18
|
|
Soft Scrambled eggs, Heirloom tomato, Avocado with Chipotle Miso Aioli
|
|
|
Steak & Eggs Bento Box
|
28
|
|
Grilled Tenderloin, Shimeji Mushrooms, Rocotto Butter Scrambled Eggs, White Rice, Crispy Nori, Pickled Kyuri Cucumber, Miso soup
|
|
|
$45 Wagyu Enhancement
|
|
|
Toro, Ikura, Uni & Caviar Chirashi
|
58
|
|
Sushi Rice with Freshly Grated Botarga, Takuan, Soy Sesame
|
|
|
Cured Scottish Salmon Benedict
|
25
|
|
Japanese Milk bread, Poached Egg, Shichimi Egg Sauce, Dry Miso, Tomato Shiso Salad, Japanese Mustard Greens
|
|
|
Truffle Heirloom Carrots
|
24
|
|
Creamy Tofu Dry Miso, Yuzu Olive Oil, Herbs
|
|
|
Nobu Palo Alto Fruit Plate
|
32
|
|
Seasonal Fruit, Scichimi Monkfruit Spice
|
|
